Cranberry Sauce With Caramelized Onions

READY IN: 40mins
Recipe by juniperwoman

Okay, it's October, but I want Thanksgiving to be now so I can make this! Says the Good Housekeeping Magazine website about this recipe... "Red onions are cooked down until sweet and rich, then simmered with brown sugar and balsamic vinegar -- a perfect match for tart cranberries! Use leftovers as a flavorful topper for turkey sandwiches." Good Housekeeping says that this sauce can be made up to 4 days ahead. (NOTE: I reworded the recipe a teeny bit)

Top Review by Chef Dudo

This is a very pleasant variation on cranberry sauce/relish. I used the ingredients as stated but changed the directions a bit. Since we do not like chunky cranberry sauce I needed to blend the cranberries after cooking. On the other hand, I wanted the onions to retain their shape i.e. not mushy. Decided to cook the cranberries with the sugar and one cup of water. After they were done I blended them to a smooth sauce. Meanwhile I cooked the onions in the margarine with the salt until they were tender. Then I added the blended cranberries to the onions and mixed in the balsamic vinegar. this I cooked for about five minutes. The result was perfect. We have had it both warm and cold, yummy. It is not as sweet as the usual cranberry sauce which is a big plus. The caramelized onions makes it even better. I am very pleased to have found this recipe. Thanks for posting.

Ingredients Nutrition


  1. Heat a nonstick 12-inch skillet over medium heat, the melt margarine. While this is happening, cut the onions into 4 wedges each, then thinly slice the wedges crosswise.
  2. When the butter is melted, add onions to skillet, and cook 15 to 20 minutes or until onions are dark brown and tender, stirring occasionally.
  3. Increase heat to medium-high. Stir in cranberries, sugar, vinegar, salt, and 1 cup water; heat to boiling. Reduce heat to medium and cook, uncovered, 12 to 15 minutes or until most cranberries pop and mixture thickens slightly, stirring occasionally. Spoon sauce into serving bowl; cover and refrigerate until well chilled, at least 3 hours.

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